Light ní Fluffy Plum Amazin<sup>™</sup> Pancakes with Whipped Maple Butter

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2 1/2 cups all-purpose flour

2 tbsp baking powder

2 tbsp sugar

1 tsp salt

1/2 tsp baking soda

6 tbsp unsalted butter, melted

3 eggs, separated, room temperature

2 1/2 cups buttermilk

1/4 cup milk

1 tsp vanilla extract

1 cup Sunsweet® Plum Amazins plus extra for garnish

1 cup pecans, toasted and chopped, plus extra for garnish

Whipped Maple Butter:

1/2 cup unsalted butter, room temperature

2 tbsp maple syrup

1/4 tsp salt

2 tbsp sugar


Place flour, baking powder, sugar, salt and baking soda in a bowl and mix well. In another bowl, combine butter and egg yolks and mix well. Slowly pour in buttermilk, milk and vanilla, stirring to incorporate. Add the dry ingredients to the buttermilk mixture and blend until everything is just combined (Lumps are okay! For tender pancakes, itís very important not to over-mix). Gently fold Plum Amazin and pecans into batter with a rubber spatula. Whip egg whites until stiff peaks form and fold into batter. Let batter rest for 20 minutes. Pour one ladle of batter onto a heated, lightly oiled griddle and spread lightly. Cook until the underside is light brown. Flip and cook until the other side is light brown. Repeat with remaining batter. Keep pancakes warm in a 200°F oven until ready to serve. To serve, sprinkle pancakes liberally with Plum Amazins and pecans and place a dollop of whipped maple butter on top. Makes 6 servings.

Whipped Maple Butter:
Combine all ingredients in a small bowl and beat until smooth and fluffy. Keep whipped maple butter at room temperature if serving immediately or transfer to a ramekin and chill until ready to use.

Nutritional analysis per serving:
Calories: 779, Fat: 45g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 1214mg, Carbohydrates: 80g, Fiber: 4g, Sugar: 28g, Protein: 16g